Accor, the largest hotel operator in Australia and New Zealand, has announced the launch of Table For – a new in-house food and beverage group designed to set new standards in culinary experience, creativity and commercial performance. Its first restaurant, Flaminia, will open at Pullman Quay Grand Sydney Harbour this Summer, with exciting new concepts set to follow.
Organized by EHL Hospitality Business School and the Harvard Data Science Initiative, the second iteration of the Vine to Mind conference took place on EHL’s iconic Lausanne campus in June 2025. Discussions centered on the role that data science plays in the wine industry. Drawing participants from over 20 countries, the conference featured presentations rooted in academics, data science and in-the-vineyards insights. The conference put forward a clear and informed message: the evolution of the wine industry now depends as much on advances in data science as on traditional expertise in viticulture, winemaking, and business.
For centuries, industries such as beer, wine and whiskey have been built on foundations of heritage and craftsmanship. Over time, these products have become precious, cultural artifacts, deeply tied to regional identity. The botti used for ageing Barolo wine in Piedmont, the ancient recipes used to produce beer in Germany, or the oak used for aging whiskey all carry symbolic meaning beyond their technical purpose. Entrepreneurs entering these fields quickly learn that innovation often means challenging industry traditions that entire regions have held sacred for generations. The price of novelty can be high: reputational risk, resistance from loyal consumers, even rejection from local communities who see innovation as an attack on authenticity. Inspired by research on the Swiss beer industry, this article proposes strategic ways of weaving centuries of tradition into new interpretations.
Booking.com's 'Taste of Home Asia Pacific' research reveals that food is playing a central role in shaping the holiday home experience in 2025. Travelers across the region are increasingly selecting holiday homes that offer accessibility and freedom to dine, host and/or cook in unique, authentic spaces and destinations. These culinary moments are becoming more than just mealtime, they are opportunities for connection, cultural immersion and creating lasting memories that transform food into cultural gateways rather than just travel highlights.
IRIS, the global market leader in digital F&B, guest directory and concierge ordering for hotels, today announces it has been chosen by The Ned, London to deploy its mobile F&B platform for room service, with significant gains in revenue and service delivery already achieved in the first three months.
Wine has long been perceived as a male-dominated world. For centuries, symbolic authority, from inheritance in family domains to the role of the “master winemaker”, has largely been coded as masculine. Women were present, often as vineyard workers or “wine widows” taking over after a husband’s death, but their visibility and recognition were limited. Today, the landscape is changing. In some oenology programs, women now make up the majority of students, and in countries such as Spain and Italy, close to a third of wineries are led or owned by women. Yet this presence is not evenly reflected across positions of leadership and prestige.
Shiji, the global hospitality technology leader, announced today the successful go-live of Infrasys POS at Pan Pacific London, following a rapid and efficient implementation. The installation spans 8 outlets, 11 workstations, and 19 tablets, delivering a flexible, guest-focused platform designed to support the luxury hotel’s diverse food and beverage operations.
IRIS, the global provider of mobile F&B and guest experience platforms for the hospitality sector, announces it has been selected by HEI Hotels & Resorts, the leading privately held hotel investment and management company, to deploy mobile ordering across its portfolio of properties following a boost in guest spend and operational efficiency.
The Hotel Monroe, a hotel within Hilton’s Tapestry Collection, has officially been recognized as the first full-service hotel in the US by the Gluten-Free Food Program (GFFP) as 100% gluten-free. This certification also is endorsed by the National Celiac Association (NCA).
In a bold move to elevate every stay with an exceptional coffee experience, Holiday Inn Express by IHG and The Coca-Cola Company’s Costa Coffee, have announced an exclusive partnership that will bring Costa’s freshly ground and brewed coffee to every Holiday Inn Express hotel across the United States.
For decades, the hotel minibar has stood as a symbol of indulgence and convenience in the hospitality industry. For guests, a cold soda or their favorite late-night snack was always within easy reach. With this in-room convenience, there was no need to get dressed to go to the hotel restaurant, lobby bar or grab-and-go counter, or even make a call to room service to satisfy a craving. Yet in recent years, this once-prized hotel amenity has come under fire. A recent CNBC feature, which has been widely circulated in hospitality circles, labeled the minibar a “dying breed,” portraying it as a relic of hospitality’s past. The reporter makes a case that most minibars are overpriced, underused and expensive to maintain.
Family holidays are all about making memories, relaxing together, and enjoying quality time - but anyone who’s travelled with a mixed-age group knows it’s not always as simple as it sounds.
Hotel restaurants are no longer just convenient pit stops for weary travelers—they've become destinations in their own right. New insights from OpenTable and KAYAK cement a growing cultural shift: travelers are choosing where to go and stay based on what they want to eat. Nearly half of Americans (47%) say they have specifically booked a trip to visit a restaurant1, and KAYAK data shows a 51% year-over-year increase in the use of KAYAK's "restaurant" hotel filter, highlighting how travel and dining are becoming increasingly connected.2
Loews Hotels & Co is redefining the hotel beverage experience with Fizz by Loews Hotels, a new, soda-centric program designed for the modern guest. Launching this summer nationwide, Fizz by Loews Hotels puts crafted carbonation center stage, serving up refreshing, customizable, house-made sodas and spritzes available at all Loews properties.
Wyndham hotel team members and guests can now get everything from tacos to toothpaste delivered right to their doorstep—all with $0 delivery fees and other perks—thanks to a new partnership between Wyndham Hotels & Resorts and leading online and mobile food-ordering and delivery platform, Grubhub.
The most significant barrier holding back hotel F&B isn’t cost, but comfort, a deep-seated comfort with outdated systems. It’s the notepad by the pool, the clunky POS terminal, and the data that never leaves the restaurant. This operational friction is a constant source of frustration for staff and a silent disappointment for guests who expect more.
Artificial intelligence is fundamentally transforming the restaurant industry, with personalization emerging as perhaps one of the most significant developments. Unlike basic personalization that might simply remember a customer’s name or birthday, Artificial intelligence-driven personalization leverages advanced algorithms, machine learning, and large datasets to anticipate needs, personalize offerings, and create seamless experiences uniquely crafted for each individual. As reported by Statista the global food service market, valued at $2.52 trillion in 2021 and projected to reach $4.43 trillion by 2028, is increasingly embracing these technologies. So how will AI-driven personalization in restaurants reshape guest experiences over the next five years? What are the current applications, emerging trends, technological elements, and implications for businesses and consumers?
In the fast-paced world of hospitality, a frictionless, scalable, and guest-centric mobile ordering system isn’t just a nice-to-have - it’s a revenue driver, a brand builder, and a guest loyalty enabler.
The most successful hotel restaurants are ones that strike a balance between personal taste and perceived value. As a consumer myself, I am sometimes guilty of dining out and thinking: “I could have made this dish better myself at home,” or “At these prices, this meal better be worth it.”
In the hospitality world, every detail sends a message. From the music we play to how we welcome guests, the atmosphere we create shapes how people feel. At Rellies Hospitality, we focus on something that doesn't always make the headlines but matters just as much as the playlist or drink menu: making sure everyone feels respected, supported, and comfortable.